This post may contain affiliate links. Please read our disclosure policy.
The flavor combination of pumpkin and cinnamon, and the addition of white chocolate chips makes these Pumpkin Snickerdoodles utterly irresistible!
When making this recipe, I decided to use one of my favorite Snickerdoodle recipes for the base. I also decided to throw in some White Chocolate Chips inspired by THIS recipe. The added pumpkin pie spice then gives it that PUMPKIN flavor most people love!
Pumpkin + Cinnamon + White Chocolate
One of my favorite things to do is experiment in the kitchen with new recipes. I love mixing and matching and often find myself adding certain ingredients to old recipes to make new ones. It’s so fun and can sometimes be a bad thing or a good thing (usually it’s a good thing.) 😉
Thankfully, I was experimenting when I created this recipe. I wanted to make some Pumpkin Snickerdoodles but I didn’t want them to be toooo pumpkin-y, so I thought I’d add some white chocolate chips to slightly offset the pumpkin. Sounds pretty amazing, right? Well, not to toot my own horn, but they were pretty darn delicious!
The combination of pumpkin, cinnamon sugar, and white chocolate is actually divine! If you like those 3 ingredients, I promise you will love this cookie recipe.
How to Make Pumpkin Snickerdoodle cookies
WET INGREDIENTS. Cream butter, pumpkin puree, and sugar by hand in a mixing bowl. Add eggs and vanilla and cream (mix) together.
DRY INGREDIENTS. In a separate bowl combine, cream of tartar, flour, baking soda, baking powder, pumpkin pie spice and salt.
COMBINE. Gradually add this mixture to the creamed mixture and stir until well combined. Add white chocolate chips and mix until well combined.
CHILL. Refrigerate for 30-45 minutes.
COAT. Combine sugar, cinnamon and pumpkin pie spice in a small bowl. Form dough into small balls, roll in sugar/cinnamon mixture and then place on a greased cookie sheet.
BAKE. Bake at 375°F for 8 minutes.
Recipe Tips
Snickerdoodles are one of my favorite cookies. I really love the extra tanginess that the cream of tartar adds and the simplicity of coating the dough balls and dropping them on a baking sheet. Here are a few tips to help you get the best result each and every time:
- Room temperature eggs incorporate better than chilled eggs. To warm them up faster place them in a bowl of warm-hot water for a few minutes.
- Make sure you’re using pumpkin PUREE
- It may seem unnecessary, but be sure to sift the dry ingredients in a separate bowl before mixing it into the creamy mixture. The less the gluten in the flour is activated by mixing the softer the cookies will be.
- You can easily make your own pumpkin pie spice using spices most people already have in their cupboards. You can find the recipe HERE
- Do NOT over bake them! They may seem like they are not quite done, so let them cool on the baking sheet. The heat from the sheet will continue to cook them before cooling off.
Tips for Storing
Storing the pumpkin snickerdoodle cookies appropriately will keep them delicious longer. Be sure that the cookies have completely cooled before storing.
- Room temperature: Store the cookies in an airtight container for 3-4 days. To keep them soft and chewy longer, place a piece of white bread into the container with the cookies. Just like how bread keeps brown sugar soft it will absorb the extra air in the container and keep the cookies soft.
- Freezer: Place the cookies in a freezer safe airtight container. They will keep in the freezer for up to 3 months.
- Tip: I like to place 1-2 cookies in a fold top sandwich bag before placing them into the container. This way they are easy to grab and place in my kids lunch boxes for a yummy treat.
- Freezing the dough: Once you have shaped and coated the dough balls with the sugar spice mixture line them up on a small baking sheet (one that will fit in your freezer). Place the dough balls in the freezer until they are solid, then transfer them to a freezer Ziploc. Freeze for up to 2 months. To bake: line dough balls on a baking sheet and allow them to thaw for about 20 minutes before baking them. You may need to add a minute of two to compensate for the cooler starting temperature.
For more snickerdoodle recipes, check out:
- Snickerdoodle Waffles
- Snickerdoodle Milkshake
- White Chocolate Snickerdoodles
- Snickerdoodle Bread
- Snickerdoodle Bars
And for more pumpkin recipes, try:
- Pumpkin Dump Cake
- Crustless Pumpkin Pie
- Pumpkin Cinnamon Rolls
- Pumpkin Chocolate Chip Cookies
- Pumpkin Roll
Pumpkin Snickerdoodles
Ingredients
Dough
- 1½ cups sugar
- ½ cup pumpkin puree
- ½ cup butter
- 2 eggs, room temperature
- 1 tablespoon vanilla extract
- 1½ teaspoons cream of tartar
- 2⅔ cups all-purpose flour
- 1 teaspoon baking soda
- ⅛ teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon pumpkin pie spice
- ⅔ cup white chocolate chips
Coating
- 1 tablespoon cinnamon
- 4 tablespoons sugar
- 1 teaspoon pumpkin pie spice
Instructions
- Cream sugar, pumpkin puree, and butter by hand in a mixing bowl.
- Add eggs and vanilla. Cream.
- In a separate bowl combine, cream of tartar, flour, baking soda, baking powder, pumpkin pie spice, and salt.
- Gradually add this mixture to the creamed mixture and stir until well combined. Add white chocolate chips and mix until well combined.
- Refrigerate for 30-45 minutes.
- Preheat the oven to 375°F and line a cookie sheet with parchment paper, or spray with cooking spray.
- Combine sugar, cinnamon, and pumpkin pie spice in a small bowl. Form dough into small balls and roll in sugar and cinnamon mixture. Place on a greased cookie sheet.
- Bake at 375°F for 8 minutes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
They need 12-14 minutes is my only critique. I have shared this recipe with many friends since I found this in 2015!
These cookies really melted in your mouth!
This recipe looks interesting. How many cookies does it make?
I can get anywhere from 2-3 dozen. It just depends on how big you make them!
Snickerdoodle are one of my husbands favorite cookies. These are no different. The white chocolate chips topped them off wonderfully.
If you like snickerdoodles you will like these with pumpkin. Such a fall tasting cookie.
Greatest cookie ever! We make these all pumpkin season long! The white chocolate is a great addition!
Why have I never made these before??? They are amazingly delicious! I love a yummy snickerdoodle cookie, but these are on a whole other level!
Great idea to combine two great cookies!! Love the hint of pumpkin!
tHESE SOUND WONDERFUL! i CLEANED OUT MY PANTRY LAST WEEK AND DISCOVERED 8 CANS OF PUMPKIN – i GUESS i FEEL THE URGE TO BUY PUMPKIN EVERY FALL WHEN IT’S ON SALE! aNYWAY, i’VE BEEN LOOKING FOR NEW RECIPES TO TRY AND THIS ONE WILL FIT THE BILL! lOVE SNICKERDOODLES, PUMPKIN SPICE, AND WHITE CHOCOLATE – SOUNDS LIKE A WIN, WIN, WIN TO ME!!!!
It is a win!! Hang on to those cans..I can’t find pumpkin anywhere these days! Hope you like them!
The ingredient list Does not call for shortening, but your instructions saY to mix butter and shOrtening together.